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Showing posts with label KOOTU RECIPE. Show all posts
Showing posts with label KOOTU RECIPE. Show all posts

September 16, 2013

PALAK KEERAI KOOTU RECIPE – LUNCH RECIPES


palak-keerai kootu copy-002
When i posted keerai kootu recipe , a reader told me to post palak keerai kootu.As i had not tried it before , i asked my MIL on how to make it. She told me to saute the leaves and cook to avoid the slimy texture. I tried that way and it worked great. We loved it with vatha kuzhambu.

palak kootu copy

INGREDIENTS
1 cup - 200ml
  • Palak - 2 cups (chopped)
  • Moong dal – 3 tbsp
  • Sambar powder – 1.5 –2 tsp
  • Turmeric powder – 1/2tsp
  • Tomato – 1 no (finely chopped)
  • Salt n water – as required
To grind
  • Grated coconut – 1/4 cup
  • Rice flour – 1 tsp
To temper
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Jeera – 1/2 tsp
  • Small onions – 10 nos (finely chopped)
METHOD
  • Wash and chop the palak leaves.In a pressure cooker base , heat a tsp of oil.Saute the leaves for a minute till it shrinks. Add moong dal , sambar powder , turmeric powder , tomato ,salt and water. Mix well and pressure cook in low flame for one whistle.
palak kootu tile1
  • Grind the coconut and rice flour to a smooth paste adding required water.
  • Pressure cook it in low flame for one whistle. After the steam is released, add the ground coconut paste.Mix well and boil the mixture.
  • In a tadka pan , heat coconut oil.Temper all the ingredients given under “To temper”.Saute onions till it turns golden brown with a nice smell.Add this to the kootu,mix well and serve !
palak kootu tile2

palak kootu tile3

palak kootu1 copy-001
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June 21, 2013

CABBAGE KOOTU | MUTTAIKOSE KOOTU RECIPE


cabbage kootu recipe
Cabbage Kootu
Cabbage kootu ( muttaikose kootu in Tamil) is one of the best side dish for puli kulambu Vathakuzhambu kara kuzambu.My mom makes either this kootu or chow chow kootu most of the time. I have used finely chopped ginger pieces to supress the cabbage smell. Addition of coconut oil gives a nice flavour to this kootu.Even people who hate cabbage loves this kootu recipe.  My mil also makes the same way but the only difference is mom adds milk before serving.For variations and to bring a hotel taste, you can use soaked chana dal ( kadalai paruppu) and finely chopped tomato along with dal.Try this simple kootu recipe.U’ll love it for sure.
Do check out my easy cabbage stir fry recipe – Bachelor’s recipe if interested !

cabbage kootu

INGREDIENTS
1 cup - 200ml
  • Grated cabbage – 2 cups
  • Moong dal – 2.5 tbsp
  • Finely chopped ginger – 1/2 inch piece ( optional)
  • Turmeric powder – 1/4 tsp (optional)
  • Salt & water – As needed
To grind
  • Grated coconut – 3-4 tbsp
  • Green chilli – 2 nos
  • Small onion – 2 nos
  • Jeera – 1/4 tsp
  • Rice flour – 1 tsp
To temper
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves – few
Milk – 3 tbsp ( adjust)
METHOD
  • In a cooker base take the grated cabbage , moong dal , ginger bits, salt and water.Pressure cook for 2 whistles. Remove the lid and mash well.Set aside.
  • Grind all the ingredients given under ”to grind” to make a paste.First grind coconut & green chillies coarsely. Then add the jeera , rice flour and small onions. Run the mixie twice or thrice to make a paste.Set aside.
cabbage kootu tile2
  • Add the ground paste to the cooked cabbage and boil for few minutes. Temper all the above said ingredients using coconut oil and mix well.Switch off the flame.
cabbage kootu tile1
  • Remove & let it cool down. Add milk when the kootu becomes warm. Mix well and serve with rice & kulambu..

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May 16, 2013

KEERAI KOOTU – KOOTU RECIPE

keerai kootu

Keerai kootu is our family favourite kootu recipe. We make it at least once in a week.I make it for my husband’s lunch box paired with vatha kuzhambu/ puli kuzhambu.It tastes great.I learnt this recipe from my MIL. I’ll post my mom’s version soon..Usually vengaya vadagam is used for seasoning this kootu. I love that combination very much . But my husband hates it.. So I saute the small onions till dark brown ( as u see in picture) & season this kootu.It tastes equivalent to vadagam..My husband likes to have this kootu mixed with plain rice & ghee.. Try this healthy accompaniment for lunch & enjoy . We follow the same procedure and make kootu with mulai keerai , siru keerai  etc..

Keerai kootu bowl

INGREDIENTS
1 cup - 250ml
  • Amaranthus/arai keerai – 2 small bunch OR 2 cups
  • Moong dal – 2 tbsp
  • Turmeric powder - 1/8 tsp
  • Sambar powder – 1 tsp
  • salt & water – As needed
To grind
  • Grated coconut – 1/4 cup
  • Rice flour –1  tsp
To temper
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Cumin seeds / jeera – 1/2 tsp
  • Small onion – 5 nos or Big onion – 1/2 no 
OR
  • Vengaya vadagam – 1.5 tbsp or 1 no

METHOD
  • Wash & chop the keerai finely. In a pressure cooker base , take the chopped keerai , moong dal  , sambar powder , salt and water. Cook it for 1 –2 whistle in low flame. Grind the coconut with rice flour adding little water to make a smooth paste.Set aside.
keerai kootu tile1
  • After the steam is released from the cooker , mash the mixture well till moong dal becomes mushy..Now add the coconut paste ,mix well and allow it to boil till kootu becomes semi thick in consistency..
  • In a kadai , temper all the ingredients given under” to temper” in the same order. Saute till onion turns dark golden brown with a nice smell..Add to the kootu ..
Mix with plain rice & ghee  or enjoy as an accompaniment!

NOTE
  • My mil cooks the keerai  & dal separately and mix them .But  i pressure cook everything together. But make sure dal should be mushy.
  • This kootu can be made with mulai keerai / thandu keerai and siru keerai ..
  • Adding vengaya vadagam for seasoning gives a great taste. Do try if u have in hand..But u should saute it till dark brown in low flame and add to kootu..

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June 4, 2012

Avial Recipe - Tirunelveli Aviyal Recipe - Mixed Vegetable Curry

Avial recipe
 
Avial is my mom’s signature dish. I am a big fan of this mixed vegetable curry. It tastes great with sambar rice. Its a famous recipe among South India especially in Tirunelveli, Tamilnadu and Kerala..We make this specially for guests. I think most of you make this at home. Every time when I try to make this, I never get it perfect like my mom.
 
Recently when my parents visited me, I told my mom to make it , I stood nearby and noted down all the steps which I should have done this before my marriage. I want to record this recipe in my blog with all the tips from my mom for my future reference. Hope it will help beginners like me. Friends, Do try this Tirunelveli style perfect avial recipe with simple tips I learnt from my mom. U’ll love it .
Kerala avial recipe

Avial recipe - Tiruneveli Avial recipe


Avial recipe - Tiruneveli Avial recipe

Avial recipe - Tiruneveli Avial recipe / Mixed vegetable curry for rice


 
Cuisine: Tirunelveli
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Mixed vegetables ( carrot, beans, raw banana, Brinjal, Drumstick, Potato) - 2 cups
  • Salt & water – As needed
  • Turmeric powder - a pinch
  • Curry leaves – a few
  • Fresh curd –1 tbsp
To grind
  • Grated coconut – 1/2 cup
  • Green chillies – 3 
  • Small onion – 5-6
  • Jeera / cumin seeds – 1/2 tsp
To temper (optional step)
  • Cooking oil – 1 tbsp
  • Mustard seeds– 1/2 tsp
  • Curry leaves – few
  • **Coconut oil – 1 tbsp
HOW TO MAKE AVIAL RECIPE
  1. Wash and chop the vegetables of 1.5 inch size thick. Keep in water till use.
  2. Grind all the items given under “to grind” to thick paste.
  3. In a bowl, cook the carrot, beans and drumstick first.
  4. After its half cooked, add remaining vegetables. Cook till soft.
  5. Do not over cook. Vegetables should retain its shape.
  6. Now add the ground coconut paste, turmeric powder, salt, curry leaves and coconut oil.
  7. Mix gently and boil in low flame for 5 minutes. Lastly add the curd, mix gently and switch off the flame. Tempering is optional.
  • Serve with rice and sambar. Tastes great !
  •  METHOD - STEP BY STEP
    1. Cut all the vegetables of 1.5 inch size. Put everything in water until use.
    2. Grind all the items given under “to grind” with little water. First run the coconut & chillies together to make a paste. Then add the small onions & jeera and run the mixie once or twice to crush it.
    3. In a wide mouthed bowl, take the carrot, drumstick and beans. Add water just for the vegetables to immerse and allow it to cook for sometime by covering the bowl with a lid.
    4. After it is half cooked, add the potato, raw banana, brinjal. Make sure the vegetables are not over cooked. It should not be mushy. Total cooking time would be 20-25 minutes in medium flame.
    5. Check the amount of water in between otherwise the veggies would be burnt.
    6. After all the veggies are cooked, if there is remaining water allow it to drain by boiling well for few mins. If you are using pressure cooker, just cook all the vegetables in high flame for 2 whistles. (Tips: Add a pinch of sugar and turmeric powder to retain the colour of vegetables). Release the pressure immediately so that vegetables will be cooked perfectly.

      How to make avial

    7. Finally add the ground coconut paste, turmeric powder, salt, curry leaves & coconut oil. Toss gently and simmer the flame. Allow it to boil for 5 mins.
    8. Before switching off the flame add the curd, use a fork like ladle to mix well and switch off the flame.

      How to make avial
    9. Temper the mustard seeds and add to avial.
    10. Cover it with a lid to retain the flavor and aroma.

      Last but not the least ,when you make it for your guests and if the avial lefts over , you can use it the next day by making pazhang curry.
    TIPS TO MAKE PERFECT AVIAL
    1. As I mentioned in the method, just grind the small onions and jeera coarsely by running the mixie once or twice. This gives the nice flavor. Also add the small onions in the mentioned quantity. Please do not reduce it.
    2. Pinch the curry leaves and add it raw while adding the coconut paste.
    3. The vegetables should not be over cooked. Please take care while it cooks. my mom tells me to cook the vegetables one by one in a separate bowl . So the aviyal looks more like a dry curry as we see in marriages and hotels. All the veggies should be visible and separate.
    4. I have also tried pressure cooking the vegetables but cook in high flame for 2 whistles. Remove the whistle quickly by releasing the steam. Veggies would be cooked perfectly.
    5. Don’t forget to add the coconut oil. Its very important for the flavor.
    6. Tempering is purely optional. Even my mom does not do the tempering part always. But the tempered mustard seeds gives a unique, nice smell. So its better to temper I feel.
    7. If you have raw mango in hand, you can add it to the vegetables while cooking but add it at the end as it cooks fast. In that case, please do not add curd. It makes the avial sour.
    8. If you don’t use mango , you should add fresh curd. Curd should not be too sour.
    9. My mom never makes aviyal if there is no raw banana and drumstick. So please make sure to use those veggies when you make.
    10. I’ve mentioned the veggies as 2 cups roughly.. In specific, I used 2 small carrots, 1 big potato, 1 medium raw banana, 10 beans, 1 drumstick and 2 small brinjals.

    Yummy, aromatic, flavorful avial is ready to enjoy with sambar rice..!!

    How to make avial

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    February 16, 2012

    Sorakkai Sweet Kootu & Paal Kootu Recipe - Bottle Gourd Recipes

    Sorakkai kootu
     I learnt this Sorakkai Kootu recipe ( Suraikai in Tamil, Sorakaya in Telugu, Bottle gourd in English, Lauki in Hindi) from my MIL.Whenever I buy bottle gourd, I prepare this sweet kootu or paal kootu for rice. With vathakuzhambu, it tastes divine. We make this kootu in two ways. One version tastes sweet and the other one is a spicy version. But my vote goes to the sweet version. I love it a lot.!! Try whichever you like. Lets see how to make Sorakkai kootu for rice in 2 different ways.
    Bottle gourd kootu

    Sorakkai Kootu - 2 versions


    Sorakkai Kootu - 2 versions How to make Sorakkai kootu/Bottle gourd kootu recipe
    Cuisine: South Indian
    Category: Side dish
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
    INGREDIENTS
    1 cup = 250ml
    Sweet Version

    • Bottle gourd – 1 no (small size) or use half if it is big
    • Green chilli – 1 no ( finely chopped)
    • Salt & water – As needed
    • Powdered Jaggery – 1/4 cup (adjust )
    To grind
    • Coconut – 1/4 cup
    • Rice flour – 1 tsp
    • Water – as needed
    To temper
    • Coconut oil - 2 tsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1/2 tsp
    • Red chilli – 1 no ( no need to pinch,whole chilli)
    • Curry leaves – a few
    • Milk (optional) to add at the end.
    Spicy Version
    • Bottle gourd – 1 no (small size) or half if it is big
    • Turmeric powder - 1/8 tsp
    • Salt & water – As needed
    To grind
    • Grated Coconut – 1/4 cup
    • Green chilli – 1 no ( Use 2 nos for spicy kootu)
    • Cumin seeds - 1/2 tsp , Rice flour – 1 tsp
    • Water – as needed
    To temper
    • Coconut oil - 1 tsp
    • Mustard seeds – 1/4 tsp
    • Urad dal – 1/2 tsp
    • Red chilly – 1 no ( full , no need to pinch)
    • Curry leaves – a few
    MILK – 2 tbsp, ADD AT THE END

    METHOD

    SWEET KOOTU
    • Wash and peel off the outer skin of bottle gourd . Cut into two halves.Now remove the spongy center portion which has seeds.
    • Finely chop the hard portion and add the salt and water. Pressure cook up to one whistle.Meanwhile , grind the grated coconut,green chillies with rice flour adding little water or milk.
    • Now open the cooker and add the powdered jaggery . Mix well. Let it boil for few minutes.Finally add the ground coconut mixture and allow it to thicken .. Add milk at the end if necessary .Temper all the ingredients given above in the same order. Add to kootu .Mix well and serve with Vathakuzhambu. Enjoy !
    SPICY KOOTU
    • Wash and peel off the outer skin of bottle gourd .
    • Cut into two halves. Now remove the center portion which has seeds.
    • Finely chop it and add the salt and water.
    • Pressure cook up to one whistle in low flame. Meanwhile , grind the grated coconut with green chilli, cumin seeds, small onion (optional),  rice flour adding little water or milk.
    • Now open the cooker and add the ground coconut mixture and allow it to boil . Add milk at the end if you like it.
    • Temper all the items given above and add to kootu.
    Enjoy with rice and papad !
    For variations, add sambar powder instead of green chillies.


      Cooking Tips
      • Select small, tender, and firm bottlegourds (light green and fresh-looking); prick the skin, and if it's thin, it's tender. You can use tender bottlegourd with the peel and tender seeds. To use mature bottlegourd, remove the peel and seeds.
      • Taste the bottlegourds before cooking, as they can sometimes be bitter.
      • Wrap in plastic cover and refrigerate to keep the bottlegourds fresh.
      • Use them for curries, soups, salads, chutneys, jams or desserts. Their neutral taste lends itself to a variety of dishes, both savory and sweet.
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    January 11, 2009

    THIRUVATHIRAI KALI, KOOTU, ADAI - THIRUVATHIRAI RECIPES

    THIRUVATHIRAI KALI / ADAI / KOOTU (Ezhu kai kootu)

    Thiruvathirai adai-kali-kootu-recipe

    In this post, lets see how to make Thiruvathirai kali, kootu and adai recipes with step by step pictures and video for making thiruvathirai kali. Before that, lets see the significance of Thiruvathirai. 
    Significance of Arudra darshan
    Soure:wiki and google 

    Arudhra Darshan or Arudara Darshan is observed in the Tamil month of Margazhi (December – January). In our house, we celebrate this festival by offereing Thiruvathirai kali, adai and 7 kai kootu with mixed vegetables to Lord Shiva. It is essentially a Shaivite festival and celebrates the cosmic dance of Lord Shiva, which is represented by the Nataraja form. Arudra festival is celebrated with fervor in Lord Shiva temples in Tamil Nadu, Sri Lanka, Singapore, Malaysia, South Africa, Australia and in other parts of the world by Tamil speaking population. Arudhra signifies the golden red flame and Shiva performs in the form of this red-flamed light. 


    The cosmic dance of Lord Shiva represents five activities – Creation, Protection, Destruction, Embodiment and Release. In essence, it represents the continuous cycle of creation and destruction.Arudra Darshan celebrates this ecstatic dance of Lord Shiva.

    It takes place on the full moon night in the month of Margazhi and this is also the longest night in a year. The festival is mainly observed in the Tamil speaking world.The most important Arudhra Darshan festival takes place at the Chidambaram Shiva Temple in Tamil Nadu. Most of the temples around the world with Lord Nataraja as deity perform the Arudhra Darshan.

    As per the Puranaas, on this day Lord Shiva has shown this blissful dance that energizes this world to two of his devotees - Vyagrapadha and Adisesha (on whom Lord Vishnu Reside). Hence this day is celebrated, in appreciation of the cosmic dance of Lord Shiva, by offering Prayers to the Nataraja aspect of the Lord.

    Special prayers are held on the day at all Shiva temples. Milk, honey, water, sandal paste and other cooling liquids are offered to Lord Shiva on this day. This is to cool a burning and turbulent Shiva who is performing the Tandava – the cosmic dance of Nataraja. Special abhishekam, rituals and celebrations are held on the night of Thiruvathirai.

    In our house, we celebrate this festival by offering kali , 7 kai kootu and adai to Lord Nataraja. We tie a yellow rope in our hands.We also draw maakolam all over our house. My MIL draws a procession car(Thaer)with shivalingam in the center and keep it in Pooja room as idol. I’ve attached the photo of our Pooja room with all the offerings in the end of this page! Do have a look.

    thiruvathirai-tile_thumb1

    Thiruvathirai kali



    Please watch the video for better understanding :)


    Thiruvathirai kali


    Thiruvathirai kali Thiruvathirai kali recipe
    Cuisine: Indian Category: Sweet Yields: 4
    Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


    INGREDIENTS

    Please check THIS LINK for latest kali recipe with video.
    1 cup - 250ml
    • Raw rice – 1/2 cup
    • Moong Dal – 1.5 tbsp
    • Cardamom –  3 nos (crushed)
    • Water – 1.5 to 2 cups 
    • Cashew nuts – 4-5 nos
    • Ghee – 1 tbsp.
    • Grated Coconut – 1/4 cup
    For jaggery syrup/Paagu:
    • Grated jaggery - 3/4 cup ( ratio of rice and jaggery should be 1:1.5)
    • Water - 1/4 cup
    HOW TO MAKE THIRUVATHIRAI KALI - METHOD

    Please watch the video link given above for clear understanding !

    • Dry roast the moong dhal in a hot kadai till light golden brown(nice aroma comes). Set aside. Dry roast the rice in the same hot kadai till it puffs up slightly.
    • Now grind the rice & dal in the mixie (Run once or twice.It should be just broken like rava/semolina).
    Thiruvathirai kali
    • Pressure cook rice and moong dal with the nentioned quantity of water & a drop of oil. Cook it for 1-2 whistles (rice should be separate). It shouldn’t be overcooked. Rice should be fluffy and separate. Set aside. No problem if the rice is slightly mushy. When it cools down, it will be separate..
    • Break the jaggery into pieces. Run the grated coconut in the mixie once or twice. Now take a bowl with the jaggery and put in very little water (should immerse).
    • Melt and make a syrup by keeping in medium flame. This is done to remove mud and stones in jaggery. After we make the syrup, strain it in a metal strainer.
    Thiruvathirai kali
    • Now add the cooked rice to the syrup and a tsp of ghee. Mix well by keeping on the medium flame. Take care to stir continuously, so as not to charr/ burn. It gets thicken and rice will absorb all the syrup. Lastly add the grated coconut and fried cashews along with ghee. Switch off the flame.
    Thiruvathirai kali
    Thiruvathirai kali
      Note : Instead of making jaggery syrup, you can directly add the jaggery & grated coconut to the rice mixture if  your jaggery is pure.

      Shelf life : fresh or for 1 day.

    Thiruvathirai adai recipe


    Thiruvathirai adai recipe Thiruvathirai adai recipe using rice flour and jaggery
    Cuisine: Indian Category: Sweet Yields: 2
    Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


    INGREDIENTS
    1cup - 250ml
    • Processed rice flour or readymade idiyappam flour – 1 cup
    • Water –  1 to 1.25 cups ( Water quantity may vary based on the rice flour you use)
    • Powdered Jaggery – 3/4 cup
    • Grated coconut – 2 tbsp
    • Cardamom – 3 nos
    • Ghee – 1 tbsp
    HOW TO MAKE THIRUVATHIRAI ADAI - METHOD

    • Wash and Soak rice in water for 2 hrs. Drain the water and Spread the rice in a paper or cloth for 5-10 mins .Water content gets absorbed and rice will become dry with little moisture. Now grind it in the mixie till it becomes a nice powder. Add cardamom with the rice so that it will be grinded nicely.
    • Now sieve the rice flour and remove the coarse ones. Fry it in the dry kadai till vapour comes slightly. Set aside. Dry grind the coconut and keep apart.
    • For ready made rice flour, dry roast till vapour comes slightly. Do it for 1-2 minutes in medium flame. Please don’t roast too much as the adai may break. Remove as soon as vapour comes out. Now take the jaggery in a bowl & add 1 cup of water. Melt & strain the jaggery. Let it boil for sometime. Now simmer the flame and add the rice flour, cardamom powder and the grated coconut. Mix it well. 
    Thiruvathirai adai
    • Make sure there are no lumps . The mixture will become thick and all the water gets absorbed into the rice flour. Remove from the flame and let it warm. Grease your hands with oil and knead well to make it soft.. Make balls of even size.
    Thiruvathirai adai
    • Take a small polythene sheet or Plantain leaf. Spread the ball with hands and make it like Poori. We usually keep 7 nos for neivedyam. 
    • Heat a dosa tawa .Sprinkle some oil/ghee and put the adai into it. Cook till it becomes light golden brown. Cook it in med flame. Adai should not break. So cook carefully.
    • Flip it once. Cook for sometime and enjoy eating hot!!
    Thiruvathirai adai
    Note: On this day the most important thing is that this Adai shouldn’t break or crack. Its a kind of sentiment for us :)

    Shelf life: 1 week. ( U can refrigerate the cooked dough and make adai at ur will)

    Note
    • I always use home made processed rice flour to make soft adai.
    • Adai will break if  you over roast the rice flour. It will crack an break if you roast in the dosa pan for longer time in low flame. So always do in medium flame
    • Sufficient quantity of water should be added while making the syrup.
    • Do not flip the adai very often as it may break.
    • If the dough is sticky, grease your hands with oil and pat the dough. Use oil generously whenever needed.

    7 VEG KOOTU/EZHU KAI KOOTU



    7 VEG KOOTU


    7 kai kootu 7 kai kootu for thiruvathirai
    Cuisine: Indian Category: Sweet Yields: 4
    Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes


    INGREDIENTS
    1 cup = 250ml
    • Vegetables (please refer notes) - 2 cups
    • Yellow moong dal - 2 tbsp
    • Tomato – 1 no
    • Salt – to taste
    To grind
    • Grated coconut – 1/2 cup
    • Green chilli – 2 to 3 nos(medium size)
    • Jeera/Cumin seeds – 1 tsp
    • Rice flour Or corn flour - 1tsp
    To temper
    • Mustard – 1/4 tsp
    • Urad dal- 1/2 tsp
    • Curry leaves – a sprig
    • Coconut oil – 1 tbsp
    HOW TO MAKE THIRUVATHIRAI KOOTU - METHOD

    • Cut all the vegetables and tomato in even size.
    • Pressure cook the vegetables ,tomato by adding dal, required salt and water .(Vegetables shouldn’t be mashed or overcooked). Keep it in high flame for 2 whistles. It will be perfectly cooked. 
    Thiruvathirai kootu
    • Grind the coconut with green chilly and a tsp of rice flour to make a paste by adding water. Add jeera at the end and run once.
    • Add the ground mixture to the cooked veggies by keeping on the flame. Boil well for few minutes till it thickens.  Adjust the consistency by adding water if required..
    Thiruvathirai kootu
    • Heat a kadai with a tbsp of coconut oil and temper with mustard, urad dal and curry leaves and add to the above mixture.
    • Delicious, healthy veg. kootu is ready!! Enjoy with kali or plain rice !

    Note

    For the above recipe, I used 1/2 raw banana, 2 small colocasia, 1/4 piece of yam, 10 broad beans, 1/2 cup of cubed ash gourd and 1/2 sweet potato small sized, handful of mochai kottai.

    U can also use other country vegetables like cluster beans, bittergourd, ladies finger, pumpkin etc to replace the above said vegetables.



    Last but not the least here is our pooja room picture..
    Thiruvathirai recipes


    Hope you all enjoyed reading our thiruvathirai celebration. May the Lord bless us with all happiness and fortune!!

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